I made Tuscan white bean dip with basil and lemon with some toasted slices of baguette that were lightly drizzled with olive oil, delicious tuna mozzarella and basil sandwiches on baguette, and I packed some leftover berry nectarine crisp for dessert. 

The tuna mozzarella and basil sandwiches were a little reminder of our last trip to Italy where we enjoyed these everyday at lunchtime from the little restaurant on the beach.  The sandwich couldn't be any simpler to make and it's so delicious!  While I normally use canned tuna in water, this is one instance where you must use the tuna packed in olive oil – it's got more flavor and it's a little saltier too.  Because there are so few ingredients in this sandwich each must be fresh and flavorful!  Use fresh mozzarella, the kind packed in water, and fresh basil leaves. You can use either fresh ciabatta bread or a fresh baguette.  As for the dessert, more on that later…

Tuna Mozzarella and Basil Sandwich

Fresh bread, either Ciabatta or baguette

Tuna packed in olive oil

Fresh basil leaves

Fresh mozzarella, sliced – cows milk or buffalo mozzarella as long as it's fresh and packed in water

1) Drain the tuna and then assemble the sandwiches…  How's that for easy???